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There’s something magical about walking into a warm kitchen filled with the creamy, comforting aromas of tuna casserole with cream of mushroom baking in the oven. This dish instantly transports me back to my childhood – standing on a step stool next to my grandma as she folded the silky mushroom soup mixture into bowls of noodles. “The secret,” she’d whisper with a wink, “is loving the simple things.”
For decades, our family’s Wednesday nights meant her famous tuna noodle bake served in the same chipped ceramic dish, its golden breadcrumb topping crackling as we dug in. Even now, when I catch that familiar scent of bubbling cheese and savory tuna, I’m twelve years old again, scraping every last bit from my plate while my brother tries to steal extra crispy edges.
This classic tuna casserole with cream of mushroom has been America’s busy-weeknight hero since the 1950s, and for good reason. It turns humble pantry staples into creamy, satisfying comfort with minimal effort. Whether you’re feeding a crowd or just craving that nostalgic flavor, this recipe delivers everything you loved about childhood dinners – with plenty of crispy topping to fight over!
Why You’ll Love This Tuna Casserole with Cream of Mushroom
This comforting casserole hits all the right notes for busy families. Here’s what makes it special:
- Quick weeknight win: Ready in under 35 minutes with simple pantry ingredients
- Everyone’s favorite: Creamy noodles and crispy topping please kids and adults alike
- Budget-friendly: Canned soup and tuna stretch into 6 hearty servings
- Freezer magic: Assemble ahead and bake when needed – perfect for meal prep
That first bite takes me right back to childhood dinners. The golden crust cracks open to reveal steaming noodles in rich mushroom sauce, with pops of sweet peas and flaky tuna throughout. It’s pure comfort that never goes out of style.
Ingredients for Classic Tuna Casserole
Here’s everything you’ll need to make this delicious tuna casserole with cream of mushroom – simple ingredients that come together magically:
- Creamy base: 2 cans (10.5 oz each) cream of mushroom soup + 1 cup milk
- Noodles: 2 cups dry egg noodles (cook according to package first)
- Tuna: 2 cans (5 oz each) tuna packed in water, thoroughly drained
- Veggies: 1 cup frozen peas (no need to thaw)
- Cheesy topping: 1 cup shredded cheddar cheese + 1/2 cup breadcrumbs mixed with 1 tbsp melted butter
Ingredient Notes & Substitutions
The beauty of this classic tuna casserole with cream of mushroom is how adaptable it is! Here are my favorite tweaks:
- For a richer tuna casserole with cream of mushroom, use half-and-half instead of milk
- Gluten-free? Swap regular noodles for rice pasta and use gluten-free cream of mushroom soup
- No peas? Try diced carrots or skip veggies entirely
- Extra crispy topping? Mix in crushed potato chips with the breadcrumbs
This timeless tuna casserole with cream of mushroom proves delicious comfort food doesn’t need fancy ingredients!
How to Make Tuna Casserole with Cream of Mushroom
Alright, let’s get cooking! This classic tuna casserole with cream of mushroom comes together in just a few simple steps. Follow along, and you’ll have that bubbly, golden-topped beauty ready before you know it.
- Preheat & Prep: Fire up your oven to 375°F (190°C) and grab your favorite baking dish – a 9×13-inch works perfectly. Give it a quick spray or butter rub so nothing sticks.
- Creamy Sauce Magic: In a big mixing bowl, whisk together those 2 cans of cream of mushroom soup with 1 cup milk until velvety smooth. No lumps allowed! This is your flavor base – take your time here.
- Mix-In Party: Toss in your cooked noodles, drained tuna, and frozen peas (yes, straight from the freezer!). Gently fold everything together until every noodle wears a creamy mushroom coat.
- Layer Up: Pour your mixture into the waiting dish and spread evenly. Now the fun part – sprinkle that shredded cheddar cheese over the top like you’re decorating a snowy landscape!
- Crispy Crown: Mix breadcrumbs with melted butter (my grandma always used her fingers for this – messy but effective!) and scatter over the cheese layer. Press lightly so it sticks.
- Bake to Golden Perfection: Slide your masterpiece into the oven and bake for 25 minutes. You’ll know it’s ready when the edges bubble eagerly and the topping turns a beautiful golden brown.
- The Waiting Game: Resist temptation! Let it rest 5 minutes after baking. This helps the sauce thicken up so you get perfect saucy bites instead of runaway noodles.
There you have it – the easiest, creamiest tuna casserole with cream of mushroom that’ll have everyone asking for seconds!
Tips for the Best Tuna Casserole
Want pro-level results? Here are my tried-and-true secrets:
- Noodle Know-How: Under cook your egg noodles by 1 minute – they’ll finish cooking in the oven and stay perfectly al dente.
- Flavor Boost: Add 1/2 teaspoon garlic powder or a pinch of onion powder to the soup mixture for extra depth.
- Crispy Top Trick: If your topping isn’t crispy enough after baking, pop it under the broiler for 1-2 minutes (watch closely!).
- Cheese Lover’s Tip: Mix half the cheese into the casserole and reserve half for topping – double the cheesy goodness!
- Storage Pro Tip: For freezer meals, skip the breadcrumbs until just before baking to keep them crisp.
Follow these simple tricks, and your tuna casserole with cream of mushroom will be the talk of every family dinner!
Serving and Storing Your Tuna Casserole
This tuna casserole with cream of mushroom deserves perfect pairings – I always serve mine with a bright side salad and warm crusty bread to soak up that creamy sauce. The crisp greens cut through the richness beautifully!
To store leftovers of your cream of mushroom tuna casserole:
- Refrigerator: Keep covered for up to 3 days – the flavors actually get better!
- Freezer: Assemble the unbaked tuna noodle casserole, wrap tightly, and freeze for up to 3 months (perfect for meal prep!)
When reheating this classic tuna casserole with cream of mushroom:
- Oven method (best for crispiness): Bake at 350°F for 20 minutes
- Microwave (quick fix): Heat in 1-minute intervals, stirring between
Pro tip: Sprinkle fresh breadcrumbs on thawed freezer batches before baking to restore that golden crunch we all love in a perfect tuna casserole with cream of mushroom!
Nutritional Information
Here’s the nutritional breakdown for this comforting dish:
- Calories: 320
- Protein: 20g
- Carbohydrates: 30g
- Fat: 12g
- Sodium: 780mg
Please note: Nutrition varies based on brands and ingredients used. These values are estimates per serving.
Frequently Asked Questions
After decades of making this classic tuna casserole with cream of mushroom, I’ve answered every possible question – here’s the cream of the crop from my recipe test kitchen!
Can I substitute fresh mushrooms for canned cream of mushroom soup?
While fresh mushrooms sound tempting, this nostalgic tuna casserole relies on canned cream of mushroom soup for its signature creamy texture. Fresh mushrooms won’t thicken the sauce properly in your tuna noodle bake. For extra mushroom flavor, stir in sautéed mushrooms with the canned soup – best of both worlds!
What’s the best way to make gluten-free tuna casserole with cream of mushroom?
This easy tuna noodle bake adapts perfectly gluten-free! Use GF egg noodles and check your cream of mushroom soup label (several brands offer GF versions). The rest of the ingredients in this classic tuna casserole are naturally gluten-free.
Can I skip peas in my creamy tuna casserole?
Absolutely! This versatile tuna casserole with cream of mushroom welcomes substitutions. Try diced carrots for sweetness or chopped celery for crunch. You can even omit veggies entirely – the recipe still makes a delicious budget family dinner without them.
How should I store and reheat leftover tuna casserole?
This freezer-friendly tuna bake keeps beautifully! Store cooked portions for 3 days refrigerated or freeze unbaked for 3 months. Reheat frozen tuna casserole with cream of mushroom at 350°F for 30-35 minutes until piping hot. Add fresh breadcrumbs before baking frozen batches for that perfect crispy top.
What’s your secret for extra creamy tuna noodle casserole?
The key to ultra-creamy tuna casserole with cream of mushroom? Use half-and-half instead of milk and slightly undercook your noodles. Let the baked casserole rest 10 minutes before serving – this lets the sauce thicken perfectly around every tender noodle.
Visit my Pinterest for more tuna casserole with cream of mushroom inspiration – from easy 5-ingredient versions to creative topping ideas!
Share Your Tuna Casserole Creations
I’d love to see your take on this classic tuna casserole with cream of mushroom! Snap a photo of your golden-baked masterpiece and share it on Pinterest by searching for “Sophia’s Kitchen Creations”. Don’t forget to leave a rating below telling me how your family enjoyed this creamy, comforting tuna noodle bake!
PrintClassic Tuna Casserole with Cream of Mushroom
A comforting and nostalgic tuna casserole made with simple ingredients like canned soup, peas, and cheese. Perfect for a quick family dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup milk
- 2 cups egg noodles, cooked
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tbsp butter, melted
Instructions
- Preheat oven to 375°F.
- In a bowl, mix cream of mushroom soup and milk until smooth.
- Add cooked noodles, tuna, and peas to the bowl. Stir well.
- Pour mixture into a greased baking dish.
- Sprinkle shredded cheese on top.
- Mix breadcrumbs with melted butter and sprinkle over cheese.
- Bake for 25 minutes or until bubbly and golden.
Notes
- For a 5-ingredient version, skip peas and breadcrumbs.
- Freeze unbaked casserole for up to 3 months. Thaw before baking.
- Follow us on Pinterest for more recipes.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg